These Paleo Carrot Cake Scones are easy to make and so delicious! All the flavors of carrot cake packed in a handheld dip-able treat. Gluten free, dairy free and naturally sweetened.
Now I know scones aren't traditional Easter food, but you need options! Maybe you're hosting family and need a quick breakfast to serve or maybe you just love carrot cake and it doesn't matter if it's Easter or not, you want some delicious scones that taste like carrot cake, but are way easier.
Ingredients for carrot cake scones
Theses scones are packed full of goodness- shredded carrots, chopped pecans, and shredded coconut. They are hearty, but won't weigh you down. Just lightly sweetened with coconut sugar and perfectly acceptable for breakfast along side your coffee or tea. Made with almond flour which has protein and healthy fats and will help keep you satisfied.
Easy to make
You will love how quick and easy these are. The dough is mixed by hand then divided in half. Each half is pressed into a circle then cut into 6 slices. They are separated and baked and ready to eat. They can be topped with a coconut butter drizzle if you want. It makes them prettier and feel more like dessert.
You have to try these carrot cake scones that are so easy to make and tasty. Here are a couple more carrot cake recipes:
- Paleo Carrot Cake Bread
- Healthy Carrot Cake Loaf
- Paleo Carrot Cake Coffee Cake
- Vegan Carrot Cake Balls
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Carrot Cake Scones
Ingredients
Scones
- 2 ½ Cups almond flour
- ½ cup unsweetened shredded coconut
- ½ cup coconut sugar
- ½ cup chopped raw pecans
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg, fresh if possible
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- 3 tablespoons melted ghee
- 1 ½ cups shredded carrots, about 3 medium
Glaze
- ¼ cup coconut butter
- 2 tablespoons honey
- 2-3 tablespoons unsweetened almond milk
Instructions
- Preheat the oven to 325° and line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine the almond flour, shredded coconut, coconut sugar, pecans, cinnamon, nutmeg, ginger, salt, and baking soda. Stir until evenly mixed.
- Add in the eggs and ghee and stir until dough forms. Add in the shredded carrots and combine well. Divide dough into 2 equal parts. Roll each half in a ball and place them both on the baking sheet. Press them down gently until they are about 6 inches wide and 1 inch thick. Cut each circle into 6 even triangles. Gently separate them and bake for 28-30 minutes.
- Once scones are cooled, make glaze. In a small bowl combine the coconut butter, honey, and almond milk. Stir until smooth and drizzle over scones.
Heidi says
Could you sub blueberries for the carrots?
Jessica DeMay says
Hi Heidi- I haven't tried it and not sure it would be a direct sub. You could try if you want.
Jeanette Porter says
What can I use in place of eggs?
Thank You
Valerie says
Are you using fresh or ground ginger for this recipe?
Jessica DeMay says
Hi Valerie- ground ginger. I've updated it now. Hope you love them!